Sunflower Seed Encrusted Pork Tenderloin

Pork tenderloins are one of my favourite cuts of pork. They are easily customizable with different marinades and they aren't too expensive at 5-6 dollars per loin around my part of the world.

This recipe was inspired by a Food and Drink magazine a year or two ago. There was a fish recipe with a pumpkin seed crust that immediately made me think of this. After a couple different versions, here we are! The tenderloins are cooked to perfection with a medium-rare (slightly pink) interior and a tasty crusty exterior due to the crumbs cooking on cast iron. This sunflower seed encrusted pork tenderloin recipe makes a great main component to supper with plenty of leftovers to play with.

First, add the sunflower seeds, paprika, chili and garlic powder to a food processor. Give it a quick stir before removing 1/4 cup of the spiced seeds and setting them aside. These reserved seeds will be turned into a garnish later on. Process the mixture for 10 seconds or until a crumb-like texture forms, no whole sunflower seeds should be left. Transfer all of the crumbs into a large sealable plastic bag and set to the side.

Get your pork tenderloins ready for the show by patting them dry using paper towel; removing all that excess moisture. Trim any extra, undesired fat off of the loins using scissors or a knife. Lightly coat the tenderloins with one tablespoon of olive oil and sprinkle some salt and pepper on both sides.

To add the crumb coating, place both the oiled and seasoned pieces of pork in the same sealed plastic bag as the sunflower seed crumb mixture. Make sure to coat the entirety of both tenderloins, no uncovered spots should be visible through the sunflower crust. Doing this part in a sealed plastic bag helps keep the mess to a minimum and is the easiest way I've found to make sure the tenderloins get coated to the best of my ability.

I absolutely LOVE to cook with a cast-iron skillet. It does such a good job with the browning process and it holds such a unique flavor after being seasoned for so long. Preheat the oven to 425°F with the cast iron skillet inside heating up at the same time. When the oven has finished heating up, remove the cast iron skillet using on oven mitt. Use that mitt from now on since the skillet is VERY hot. Gently place both prepared tenderloins on the skillet. Put the pan back in the oven cooking the tenderloins for a total of 24 - 28 minutes.

Using tongs, gently turn over each tenderloin at the 12-13 minute mark. The bottom portion should have browned nicely. At the 24 minute mark check the internal temperature of the pork using a cooking thermometer. As soon as the pork hits 145°F remove them from the oven. Move the tenderloins from the skillet to a cutting board to rest for 5 - 10 minutes. If you leave the tenderloins on the cast iron skillet for the resting period they will continue to cook past that perfect medium-rare stage straight to well-done.

Why do you rest most meat after cooking it?

As you raise the internal temperature of meat, it starts to release it's liquid. If the meat is cut without being rested it won't be as juicy, not having had a chance to reabsorb some of its juice.

After removing the tenderloin from the skillet to rest, add the reserved sunflower seeds to the skillet. Toast these seeds on medium heat on the stove top for 5 minutes, or until the sunflower seeds have browned. Use the toasted seeds with some fresh parsley as a garnish for the cut pieces of cooked tenderloin.

Follow these instructions to perfectly cook pork tenderloin with a pink center every time. Serve with some roasted vegetables and a salad for a wonderful supper any night of the week. Stay tuned for what to do with any leftovers later this week (including making a sandwich for tomorrow's lunch).